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Grouper fillets with butter sauce
Chapter VI ·
Fish & seafood · Nº 173
Grouper fillets with butter sauce
9 ingredients
7 steps
Ingredients
Method
Ingredients
For
4
groupers
, fillets, about 150 g each
all-purpose flour
1 leaf
bay leaves
1 tablespoon
parsley
, finely chopped
1
green onions
, finely chopped
3 tablespoons
butter
2 cloves
garlic
salt
white pepper
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Method
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1
Check the grouper fillets to make sure no bones are left. Season with salt and white pepper. Dredge in flour and tap with your hands to remove the excess. Set aside.
2
Cut the garlic cloves into thin slices lengthwise, removing the sprout.
3
In a skillet, add a tablespoon of water, the garlic slices and the bay leaf, and place over low heat. When the water is warm, add 2 and a half tablespoons of butter cut into small pieces and whisk slowly.
4
Because of the water, the butter will not fry and will stay creamy. Add the chopped parsley and chives, season with salt and white pepper, remove the bay leaf and transfer the sauce to a bowl.
5
In the same skillet, melt the remaining butter and fry or grill the fish fillets, without letting them or the butter darken. Remove from the heat and keep warm.
6
Over low heat, warm the skillet with the fish fillets and add the butter sauce. Let it heat up a little.
7
Serve with green salad.
From the same chapter
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Fish & seafood · Nº 145
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Fish & seafood · Nº 146
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